Baby Cakes Shortbread
Yield
1 batchPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
butter
|
|
| ½ | cup |
sugar
if desired |
|
| 1 | x |
colored sugar crystals
or candy sprinkles |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
butter
|
|
| 118 | ml |
sugar
if desired |
|
| 1 | x |
colored sugar crystals
or candy sprinkles |
* |
Directions
Preheat oven to 325℉ (160℃).
Place flour, butter, and sugar in heavy duty plastic zip- type food storage bag.
Securely seal bag.
Knead bag with hands to blend ingredients thoroughly.
Open bag; scrape dough together with rubber spatula to remove from bag.
(If necessary, refrigerate to firm dough for ease in handling).
Shape into 1 inch diameter balls.
Place 2 inches apart on unbuttered cookie sheet.
Flatten to approximatelay ¼ inch thickness with a fork, cookie stamp or by pressing with fingers.
Sprinkle with sugar, candy sprinkles, or jimmies.
Bake 20 to 25 min. or until lightly browned around edges.
Transfer to wire racks; cool completely.
